Roasted Chicken Salad

Roasted Chicken Salad

Roasting a whole chicken gives this easy springtime chicken salad a big boost of flavor. If you’re watching your calories you can leave the skin out but it adds crispiness to the salad if you include it.

Serves 4

1 whole roasted chicken, at room temperature

1⁄2 cup thick, Greek style yogurt

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 tablespoon champagne or apple cider vinegar

2/3 cup celery, diced

2 large carrots, peeled and grated

1⁄4 cup slivered almonds, toasted

1 tablespoon chives, chopped Salt and pepper to taste

1 head Boston lettuce, leaves separated

Using your hands, pull the meat from the bones of the chicken and shred into small pieces. Be sure to include the dark meat from the legs and wings. Save the carcass in the freezer for making soup stock.

Whisk the yogurt, mustard, olive oil and vinegar in a bowl. Stir in the celery and carrots. Add chicken and stir well. Season with salt and pepper to taste. Add almonds and chives and serve over a plate of the Boston lettuce.

This article originally appeared in our Spring 2012 issue.